Fried eggplant cubes mixed with garlic-flavored strained yogurt make a meze that is both satisfying and light. Quickly fried in hot oil, the eggplants have a flavor balanced by the yogurt. It is a favorite at meze meals served with raki, the Turkish anise spirit.
Lightly salt the diced eggplants and leave them for 10 minutes, then pat them dry with paper towels.
Fry the eggplant cubes in hot oil until golden and soft. Transfer to paper towels to drain off the excess oil.
Mix the strained yogurt with crushed garlic and a pinch of salt.
Arrange the lukewarm eggplants on the garlic yogurt. Drizzle with olive oil and sprinkle with Turkish red pepper flakes to serve.
Important: If you soak the eggplant cubes in salted water before frying and then drain them, they will absorb less oil and lose their bitterness. Contains milk. Allergen note: Based on the ingredient list, this contains milk and dairy products. Check packaged product labels for any other allergens.
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